Regular readers know that my wife and I are obsessed with cookbooks. We have far too many. And…


My deconstructed Hokkaido butter ramen
I have to admit that I almost always include a sous-vide egg dish on my menus when hosting…

Sous-Vide your pork belly for the perfect texture
Weekdays can be tough for us amateur cooks. As much as we’d like to spend the day prepping…

Candlenut in Singapore. Nyonya cuisine in evolution
One of my favourite chefs in Singapore is Malcolm Lee. Not only is he immensely talented, passionate and…

Simple sous-vide techniques for fennel and steak
It’s no surprise to regular readers that I often use sous-vide techniques when cooking at home. I have…
Building a better burger
It’s no secret that I love burgers. Love going out for them and also love making them. And…
CNY Sous-Vide
Over the past few months, the way that I have been cooking has changed irrevocably. You see, late…
Back to Top